Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1887-05-06
GOOD COOKING.
Eprs.y- Day .apple Pies.

Err7y-Ddy appte Pies. .
A green apple pie with light, aaky crust
that holds without any leakage while bak-
ing it's sugary, spicy juices, makes u tooth
some dessert, but to my certain knowledge,
there nre housekeepers, good housekeepers,
too, Of forty years standing, who resort to
the expedient of stewing their apples be-
flavor and jellied layers Of pies filed with
slices of raw apple, because they are dis
gusted with having the juicy goodness Of
such pies boil over while baking, with q
big smoke and scorch on the ovens bot
tom.
If there is anything that will wet blanket
a cooks courage, it is to hear the sharp
sizzle of escaping boiling pie juice, and,
unless one has experience and skill in the
manipulation of pie crust, boil and siz-
zle, and smoke its juices will. from the
time a fat checked green apple pie is
showed into the baking quarters Till it
leaves them iattened and smooched with
its leakage OF goodness.
We have read the newspapers, and We
havo tried all resorts; binding the pies
edges with cloth, puttying up the cracking
seems with spatted wads of dough, and by
making the pie crust SO tough that even
boiling hot juices could cot penetrate it to
escape; and now, after IN experience of
twenty years, we have settled on this
method for making everyday apple pies,
with crust MS light and nourishing rs bread,
and vet, whose flavor and sweetness and
Juices will be held and not be candied in a
sticky scorch on the bottom of the oven:
Three cupfuls Of thick SOU milk, one
cupful of sour cream or one-third cupful
of butter, one large teaspoonful Of soda,
one-fourth teaspoonful of salt, and flour
enough to make q stiff dough.
This quantity is sufficient to. make six
large pies or eight small ones. Line the
plates with crust and before filling them
with sliced apples, put into each plate two
tablespoonfuls of sugar. one of -four and
what spice you intend for the pie. Thor
ouuhly mix these and spread evenly over
bottom crust. After the plates arc filled
with apple, add one tablespoonful of mo.
lasses.
Roll dough for upper crusts and spread
on each thin shavlngs of lard or butter.
Thickly sprinkle four over this and roll
lightly. Trace q pretty vine and slash
holes for steam to escape. Cover without
wet,iug edges, pressing them closely to-
gether. Just before baking, dash cold
water over the top crust, enough to thor
oughly wet the flour. Bake slowly three
fourth of an hour, and longer if apple is
hard and unripe. When done, with n tiny
nosed toy teapot, pour into the pie through
one of the slashes in the crust, two table,
spoenfuls of boiling water.
We think it a great improvement placing
sugar and -four below the apple instead of
above it. There is less danger of escaping
juice md the apple is thoroughly cooked
and deliciously favored and jellied with
the sricy, thickened soup boiling up
through it.
This crust, being nearly as digestible
and wholesome rs bread, we are not afraid
to allow our small children q generous cut
from such pies, and they are not slow in
claiming it.-C1ar1ssa Potter, in Good
Housekeeping.